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Chef Filip's Sourbread
Chef Filip's Sourbread
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Prep Time:
7200 minutes
Cook Time:
45 minutes
Total Time:
7245 minutes
Unique sour starter recipe - Follow steps for a delicious result.
Ingredients:
  • 1.25 cups all-purpose flour
  • 1.5 cups water
  • 0.5 teaspoon malt powder
  • 0.5 teaspoon honey
  • 7.5 cups bread flour
  • 4.25 cups water
  • 2 teaspoons malt powder
  • 2.5 cups sourdough starter
  • 5.125 cups bread flour
  • 0.25 cup gluten
  • 4 teaspoons salt
Instructions:
  • For the starter, combine 1 1/4 cups of flour, 1 1/2 cups of water, 1/2 teaspoon of malt, and 1/2 teaspoon of honey. Stir until well combined, cover, and let it sit at room temperature for 24 hours. Repeat the same process for days 2 and 3.
  • 4 days later, incorporate into the starter: 7 1/2 cups of flour, 4 1/4 cups of water, and 2 teaspoons of malt. Combine thoroughly, cover, and leave at room temperature for 24 hours. The following day, repeat the process but wait only 5 hours before refrigerating the dough. The starter remains viable for 5 days; thereafter, refresh it by taking 2 pounds of the mixture and recommence from day 4.
  • Combine all-purpose starter, bread flour, water, gluten, malt, and salt in a large bowl or a 5-quart stand mixer till a smooth dough forms. Knead on a floured surface for 15 minutes or using an electric mixer for 9 minutes until elastic. Test dough elasticity using the windowpane method. Cover and rest for 30 minutes before proceeding.
  • Divide the dough in half and shape each half into round balls. Cover and allow to rest for 1 hour.
  • Prepare your desired pans by greasing them. Shape the loaves into your preferred style - loaves, baguettes, or round - and place them on the greased pans. Allow the loaves to rise until doubled in size. Spritz them with water occasionally to prevent drying out. Preheat the oven to 475 degrees F (240 degrees C). Lastly, generously spray the loaves with water before baking.
  • Bake for 45 minutes until the loaf makes a hollow sound when tapped on the bottom. If it gets too dark after 20 minutes, reduce the temperature to 425°F (220°C). Cool loaves on a wire rack after baking. Enjoy!

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